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The Corkline
Copper River Salmon Potstickers
Copper River Salmon Potstickers
Ingredients
- 1 lb Copper River Salmon, skinned and deboned
- 1 inch ginger, grated
- 2 cloves garlic, diced
- 4 green onions, chopped
- 1 Tbs fish sauce
- 1/2 Tbs rice wine vinegar
- 1/4 Tbs crushed red chili flakes
- 20 gyoza wrappers
Instructions
- Finely chop salmon and place in large mixing bowl
- Add in green onions, ginger, and garlic; mix well
- Season with dry spice ingredients and slowly stir in liquid ingredients
- Place mix in refrigerator 30 minutes to chill
- Cover baking sheet with wax paper
- Place a heaping tablespoon of salmon mix in center of gyoza wrapper
- Using bowl of water to constantly wet fingertips, fold wrapper in half and slowly pinch edges together diagonally
- Place completed dumplings on wax paper such that they do not touch
- When baking sheet is full, place in freezer for at least one hour
- When ready to cook dumplings, remove from freezer
- Heat a small amount of olive oil over medium high heat in a skillet
- Place dumplings in skillet and allow bottoms to brown slightly
- Once bottoms have turned golden, pour 1/2 cup water into skillet and cover with lid
- Reduce heat to medium and allow dumplings to steam until gyoza wrapper becomes slightly translucent (about 9 minutes)
- Remove from pan and serve with favorite dipping sauce
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